Lentil Bowl with Spicy Cashew Sauce

Lentil Bowl with Spicy Cashew Sauce
There has been so much amazing action on Instagram lately and I’ve been loving all of your feedback. This recipe was requested by you! It is one of my weeknight go-to’s. I’ve been loving having a few vegan recipes to quickly put together throughout the week. You can prepare all of the components over the weekend and utilize them in different ways throughout the week. Feel free to use your favourite veg or even switch up a different bean-the possibilities are endless! For the base of this recipe I use the crispy cauliflower brown rice that I posted last week. I make a big batch and eat it throughout the week (FYI quite delicious with fried eggs over top!). Remember that healthy eating doesn’t need to be expensive, difficult or confusing. Buy real food and spend a few hours preparing and you’re set.
Lentil Bowl with Spicy Cashew Sauce
Serves 3-4

Ingredients:

• 1 tbsp sesame oil or avocado oil
• 1/2 red onion, sliced (about 1 cup)
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1/2 cup red cabbage, shredded
• 1 cup broccoli, chopped
• 3 cups cooked brown lentils (1 cup dry if cooking from scratch)
• salt
• 1 batch of Crispy Cauliflower Brown Rice
• 2 scallions thinly sliced (whites only)
• 1/4 cup toasted pumpkin seeds
• lime wedges (for serving)

Sauce Ingredients:

• 1/2 cup cashew butter (peanut or almond butter works well too!)
• 1 tsp sesame oil
• 1/4 cup rice vinegar
• 3 tbsp reduced sodium gluten free tamari
• 3 tbsp sambal oelek or sriracha
• 1 tsp honey or maple syrup
• juice of 1 lime
• 3 tbsp of water

Directions:

1. If you are cooking your own lentils, put them on the stove first. While they are cooking, heat 1 tbsp of desired oil into a large non-stick skillet over medium/high heat. Cook red onion until they soften, season with salt and add peppers. Cook for another 5 minutes.

2. Once peppers have softened, add zucchini and cook until they begin to slightly brown. Add red cabbage and allow to soften (about 6-7 minutes). Add your broccoli, stir, and turn heat to low.

3. For the sauce, add all ingredients to blender and continue to pulse until smooth.

4. Time to assemble! Add your cauliflower brown rice to a bowl, top with veggies, lentils, scallions and pumpkin seeds. Serve with the spicy cashew sauce and lime wedges.

Lentil Bowl with Spicy Cashew Sauce

Vegan Nourish Bowl

Vegan Nourish BowlAlthough we just got through the last of our Thanksgiving leftovers, it is now time to prepare ourselves yet again for another Holiday debauchery of eating, eating and more eating. Regardless of the holiday time, am I alone in this constant comfort food craving that has yet to come to an end? Something to do with the dark days and cold weather I assume… In any case, the holidays are a time to indulge so long as we do so in moderation. A little of the bad stuff counter-acted with a lot of the good stuff makes for a holiday we can enjoy and most importantly feel good about. So, to help you get all those nutrients in between those forkfuls of pie and mashed potatoes, I’ve created a completely meat and dairy free bowl that is packed with protein and vitamins. Most importantly, this is one tasty and filling bowl. Here are the components:

• roasted maple butternut squash
• noodles made from red lentils
• garlicky spinach
• avocado mash
• browned broccoli
• toasted pumpkin seeds
• shaved carrots
• cucumber
• hummus

I like to prepare all the ingredients on a Sunday, and put this together throughout the week whenever I want to reach for something healthy. Happy Holidays, and hope you enjoy this throughout the season!

Ingredients:

• 1 butternut squash (peeled and diced)
• 1 tbsp + 1 tsp extra virgin olive oil
• 1 tbsp maple syrup
• 1 tsp freshly grated garlic or garlic powder
• 1 tsp sumac
• red lentil noodles (or any bean noodle, or bean itself will work) cooked and coated in olive oil so they won’t stick.
• 1/2 tsp finely diced garlic
• 1 extra large handful fresh spinach
• 1 cup broccoli (chopped)
• 1 avocado (cored and removed from skin)
• 2 tbsp of fresh herbs of your choice chopped (I used basil and mint.. cilantro will work nicely too!)
• juice of 1/2 a lime
• 1 tbsp pumpkin seeds
• 1 carrot (shaved using a peeler)
• 1 mini cucumber (seeded and sliced)
• 2 tbsp hummus

Directions:

1. Preheat oven to 400. Place butternut squash in a roasting pan and coat with 1 tbsp olive oil (may need more depending on the size of your squash), maple syrup, sumac, 1 tsp garlic, salt and pepper. Roast for 35-45 minutes or until tender and brown on the edges.

2. In in a medium pan, heat remaining olive oil over medium heat. Cook garlic for 30 seconds then add spinach. Cook until spinach has shrunk down, season with salt and pepper and set aside. In the same pan, brown broccoli by roasting it in the pan for about 3 minutes on each side. Set aside.

3. In a small bowl, mash the avocado, fresh herbs, lime, salt and pepper until combined. Taste and adjust lime juice/seasoning to your taste.

4. Assemble your bowl. Place prepared ingredients in the bowl (squash, broccoli, spinach, noodles, avocado, carrots, cucumber) and dollop hummus in the center for dipping. Then sprinkle with crunchy toasted pumpkin seeds.

Vegan Nourish BowlVegan Nourish Bowl

Greek Style Beans

Greek Lima Beans
I LOVE Greek food. If you leave out that delicious fried cheese and fried zucchini, Greek cuisine can actually be quite clean. The food is cooked in greek olive oils, tomato based sauces and lots of fresh herbs. My favourite part about going to Greek restaurants is those Gigantes Plaki beans. Those massive beans cooked in a dill tomato sauce is the perfect accompaniment to fish/chicken/beef and is actually delicious on top of veggies.

It was time I finally recreated this recipe in my own home- and I’m so happy I did. I have been eating these protein packed beans alongside all my meals these days. They are super satisfying and they add lots of flavour to generally boring dishes. Having trouble getting those raw veggies in? Throw some beans on them!

Photo 2015-04-09, 4 41 30 PMPhoto 2015-04-09, 4 43 13 PMPhoto 2015-04-09, 4 43 54 PMGreek Lima BeansGreek Lima Beans

Ingredients:

• 4 1/2 cups (about 3 cans) well rinsed gigante beans (canellini or butter beans work well too!)
• 1 yellow onion (finely diced)
• 3 cloves garlic (finely chopped)
• 1/4 cup greek olive oil (other olive oil will be fine!)
• 5 medium tomatoes (1 can of san marzano tomatoes will work too)
• 3 tbsp tomato paste
• 1 cup chopped dill (divided)
• 2 tbsp water
• salt and pepper to taste
• hot sauce or chilli flakes (optional)

If using fresh beans…

Start by soaking the gigantes beans overnight in water. Rinse well.Then place the gigantes in a large pan or pot with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not too soft. Drain and set aside.

Directions:

1. Preheat oven to 350 F.
2. Pulse tomatoes in a food processor until chunky. Don’t over process.
3. Heat olive oil in a sauce pan or deep oven proof skillet. Sauté onion with a pinch of salt until translucent and soft. Add garlic and saute for another minute.
4. Add your crushed tomatoes to the garlic and onion. Add tomato paste and season with salt and pepper. Allow to cook for 10-15 minutes.
5.Taste your sauce, make sure its to your liking then add your beans. Add 1/2 cup fresh dill. Toss until beans are well coated and transfer to a roasting pan if your skillet/pan is not ovenproof.
6. If you find your sauce is too thick, add 2 tbsp of water and stir. Place beans in the oven and bake for 45-50 minutes. Allow to cool slightly then add your remaining dill + hot sauce or chilli flakes if you desire!

Serving options:

• with a fried egg + avocado
• raw or steamed broccoli + spinach
• over spaghetti squash
• with meat/fish
• over veggie rice/quinoa

Photo 2015-04-09, 5 04 14 PM